top with sauteed potatoes, top potatoes with crispy onions and scallions
3 comments
This dish has EVERYTHING. The full spectrum of colors, flavors and textures so necessary, and a definite artistic expression. I should also point out a very high degree of nutritional value within the components themselves. Congratulations Chef Hans, this is indeed a dish worthy of praise for all possible reasons.
Thank you Jack 🙂
Few people enjoy this kind of ingredients and presentation these days – real food for real people 🙂
Once in a while we need to get back to our roots….
Speaking of ‘real food’ Chef, I tossed a coin over last night’s dinner. The choice was between Cote d’Agneau or Steak au Poivre.
The Steak won the toss and I was happy to open a jar of green Peppercorns I had on hand. Potatoes au Gratin and pan-fried Asparagus with sweet baby carrots completed the entrée. For the wine I opened a bottle of 7 Deadly Zins. Finally, a lemony Crème Brulee finished us off. I wish you’d been here to share.
ChefsOpinion 
This dish has EVERYTHING. The full spectrum of colors, flavors and textures so necessary, and a definite artistic expression. I should also point out a very high degree of nutritional value within the components themselves. Congratulations Chef Hans, this is indeed a dish worthy of praise for all possible reasons.
LikeLike
Thank you Jack 🙂
Few people enjoy this kind of ingredients and presentation these days – real food for real people 🙂
Once in a while we need to get back to our roots….
LikeLike
Speaking of ‘real food’ Chef, I tossed a coin over last night’s dinner. The choice was between Cote d’Agneau or Steak au Poivre.
The Steak won the toss and I was happy to open a jar of green Peppercorns I had on hand. Potatoes au Gratin and pan-fried Asparagus with sweet baby carrots completed the entrée. For the wine I opened a bottle of 7 Deadly Zins. Finally, a lemony Crème Brulee finished us off. I wish you’d been here to share.
LikeLike